Dietary fibre and available carbohydrates in Finnish vegetables and fruits

Authors

• Pertti Varo Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI, Finland
• Raili Laine Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI, Finland
• Kirsti Veijalainen Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI, Finland
• Aila Espo Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI 71, Finland
• Anne Wetterhoff Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI 71, Finland
• Pekka Koivistoinen Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI 71, Finland

DOI: https://doi.org/10.23986/afsci.72158

Abstract

The dietary fibre and available carbohydrate contents of vegetables, fruits and berries commonly consumed in Finland were analysed using the Englyst total carbohydrate method. The tables give the composition of 73 fresh and processed vegetables and fruits. The estimated average daily intakes of carbohydrates received from this category of foods were: total soluble sugars 23.7 g, starch 30.6 g and dietary fibre 7.2 g (energy level 10 MJ).